Mix the wheat, bengalgram and groundnut powder and prepare abatter by addition of Jaggery, dissolved in a suitable amount of waterand make into a thin syrup.

Boil Murungai leaves (other leaves) in water till soft, mash and strain through a clean cloth.

Add the strained vegetable juice to the batter and cook for a few minutes with continuous stirring till semi solid.

Exchanges - Wheat can be exchanged

Rice Porridge

Ingredients

Method

Rice= 30 gms.

Powdered roasted groundnut= 15 gms.

Powdered roasted greengram or red gram dal= 10 gms.

Sugar / Jaggery= 30 gms.

Murungai Leaves (other leaves can be exchanged)= 30 gms

Cook the rice.

Add to the cooked rice the pulse and groundnut powder.

Boil Murungai leaves in water till soft, mash and strain through a clean cloth and add the juice to the above mixtures.

Add sugar / jaggery and cook for a few minutes.

Exchanges - Millets can be exchanged. However, the dehusked millets of 30 gm should be used as exchange stuff.

In place of greengram or redgram, lentils can be used, of same quantity is 15 gm.

Rice Khitcheri

Ingredients

Method

Cooked Rice= 1 cup (equivalent to 40 gms uncooked rice)

Cooked Rules= ½ cup (equivalent to 20 gms uncooked pulse)

Cooked Murungais= 2 Tablespoons

Cooked other veg (pumpkin, papaya, etc.)= 1 Tablespoon

Sugar / Jaggery= 15 gms.

Oil= 5 gms.

Mix cooled rice and cooked pulses.

Mash the cooked leafy and other vegetables with additionalwater, strain through clean cloth and add the juice to the rice pulsemixture.

Add sugar / jaggery to it and mix it well.

Ragini with Murungai Juice

Ingredients

Method

The above ragi matted powder = 45 gms

Roasted and powdered bengal gram dal = 10 gms

Sugar (powdered) = 30 gms.

Murungai leaves = 30 gms.

All the powdered ingredients to be mixed well.

Boil the Murungai leaves and mash it and drain out the juice with the help of a cloth.

Add the powdered mixture to this juice and make a paste. (If required, add additional warm water).

If available, add some seasonal fruit juice.

Gehuna Preparation with Murungai Juice

Ingredients

Method

Whole Wheat = 35 gms.

Green Grain Dal = 20 gms.

Groundnut Seeds = 10 gms.

Jaggery / Sugar = 30 gms.

Roast wheat, greengram dal (bengal gram can be exchanged) andgroundnuts separately. Grind and mix them up and store in an air tightcontainer.

Method of feeding: Whenever required take 60 to 70 gms of theabove preparation and mix it with Murungai leaf juice or any otherleafy juice with addition of some hot water. Add more sugar if requiredbefore feeding.

Note: Bajra can be exchanged with ragi or wheat.

Missi Roti / Parantha (For Adults)

Ingredients

Method

Wheat flour= 200 gms.

Beasan (or any other dal powder) = 50 gms

Murungai leaves= 75 gms.

Salt= As required

Boil the Murungai leaves with water, til soft.

Add these boiled leaves with wheat flour, besan and prepare roties or paranthas in domestic